Highest Antioxidant Activity Research Articles

Targeted design and synthesis of phenyl-substituted isonicotinyl derivatives with a focus on antimicrobial, antioxidant and antidiabetic properties

In this study, phenyl-substituted derivatives with an isonicotinyl moiety were synthesized and evaluated for antimicrobial, antioxidant and antidiabetic activities. The derivatives were characterized using 1H and 13C NMR and FT-IR spectroscopy. Computational studies, including DFT calculations, FMOs, MEP, NBO, Fukui function, NCI and Topological analyses, were conducted to understand their chemical behavior. Molecular docking with LD Transpeptidase, Heme Oxygenase and PPAR Gamma was performed. The molecule 4H showed significant antimicrobial activity against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa and Aspergillus flavus and a highest antioxidant activity with 92.03% DPPH radical scavenging at 120 μg/mL. Compounds 4H and 4Br exhibited notable α-amylase inhibitory activity. The findings highlight the therapeutic potential of these derivatives.

Nutritional compositions, microbial quality, bioactivities, and volatile compounds of a novel vinegar from wild edible mushroom, Russula delica Fr

Vinegar is commonly utilized in cooking and food preparation as a flavoring, preservative, and condiment. It can be made from various sources, including fruits, grains, and vegetables. This study produced vinegar from a wild edible mushroom, Russula delica Fr., using microwave-assisted enzymatic hydrolysis extraction. The nutritional composition, bioactivities, microbial quality, and volatile compounds were analyzed in the production process and final vinegar product. Sugar syrup as total soluble solids (TSS) and total phenolic content (TPC) were extracted from mushroom powder using commercial enzymes and yielded 5.60 ± 0.10°Brix and 7.01 ± 0.06 mg GAE/g substrate, respectively. The extracted syrup was rich in amino acids such as aspartic and glutamic acid, with glucose as the main type of sugar. Maximum alcohol content at 10.95 ± 0.21% (w/v) with 1.28 ± 0.23 mg GAE/mL TPC was obtained from Saccharomyces cerevisiae fermentation after 21 days, while highest acetic acid was obtained at 5.60 ± 0.42% w/v with 1.87 ± 0.14 mg GAE/mL of TPC content and 74.85 ± 1.24% of DPPH radical scavenging activity after surface fermentation using Acetobacter aceti TISTR 354. Thirteen volatile compounds, including acids, alcohols, and aldehydes, were found in the wild edible mushroom vinegar, contributing to the unique aroma of the product. This study presented the first report on the analysis of vinegar from a wild edible mushroom, R. delica Fr. which showed high nutritional value, antioxidant activity and volatile compounds, with the potential for future commercial production.Graphical

Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder.

Cocoa powder alkalization is an essential process in chocolate manufacturing, and traditionally, this process involves the use of alkaline agents, such as sodium hydroxide (NaOH), potassium hydroxide (KOH), and potassium carbonate (K2CO3). However, these methods involve harsh chemicals and energy-intensive procedures, raising significant environmental concerns. Water (H2O) has emerged as a promising alternative due to its safety, minimally harmful byproducts, and accessibility. Green chemistry principles have gained importance across industries, especially in food production, where sustainable practices are highly valued. This study aimed to develop a greener process by investigating the alkalization potential of H2O and comparing the results with those of NaOH. The particle size distribution, pH, color, antioxidant capacity, phenolic composition, and aroma profile of cocoa powders treated with H2O and NaOH were evaluated. The alkalization temperature significantly affected the color of the cocoa powders, and the alkali solution ratio influenced the L* values of H2O-treated powders. In industrial and commercial specifications, an ΔE value below 3 is considered standard for color measurements. Both H2O-treated and NaOH-treated natural cocoa powders had ΔE values exceeding 3 compared to the untreated powder, indicating that H2O treatment darkens the color in a similar way to that of traditional methods. While NaOH produced a darker color, process optimization allowed both H2O and NaOH treatments to achieve similar color attributes (ΔE < 3). Significant differences were observed in the antioxidant capacity and total phenolic content (TPC) between the H2O-treated and NaOH-treated cocoa powders. H2O treatment positively impacted the antioxidative properties of the cocoa powder. The antioxidant capacity, measured by the DPPH and CUPRAC methods, was significantly higher in H2O-treated samples (295.5-317.7 TEAC mg/100 g and 835-1542 TEAC mg/100 g, respectively) compared to NaOH-treated samples (256.6-306.2 TEAC mg/100 g and 171-849 TEAC mg/100 g, respectively). Additionally, the TPC of H2O-treated cocoa powder [281.3-321.6 gallic acid equivalent (GAE) mg/100 g] was significantly higher than that of NaOH-treated powder (100.0-298.6 GAE mg/100 g). The significant differences in the phenolic profiles suggested that the alkalization process affects individual phenolic compounds differently. Moreover, H2O-treated cocoa powders had significantly higher trimethylpyrazine/tetramethylpyrazine (TrMP/TMP) ratios than those of NaOH-treated samples, indicating notable differences in aroma profiles. This study suggests that H2O can replace NaOH in the alkalization process of the cocoa industry, particularly for lightly treated alkalized cocoa powders that maintain high antioxidant activity and TrMP/TMP ratios. This offers a more environmentally friendly, easily manageable, and sustainable process for cocoa powder alkalization.

The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Tenebrio molitor L.) Larvae.

The growing world population necessitates the implementation of appropriate processing technologies for edible insects. The objective of this study was to examine the impact of distinct drying techniques, including convective drying at 70 °C (70CD) and 90 °C (90CD) and freeze-drying (FD), on the drying kinetics, physical characteristics (water activity, color), chemical characteristics (chemical composition, amino acid profile, oil properties, total polyphenol content and antioxidant activity, mineral composition, FTIR), and presence of hazards (allergens, microorganisms) of blanched yellow mealworm larvae. The freeze-drying process results in greater lightness and reduced moisture content and water activity. The study demonstrated that the freeze-dried insects exhibited lower contents of protein and essential amino acids as compared to the convective-dried insects. The lowest content of total polyphenols was found in the freeze-dried yellow mealworm larvae; however, the highest antioxidant activity was determined for those insects. Although the oil isolated from the freeze-dried insects exhibited the lowest acid and peroxide values, it proved to have the lowest PUFA content and oxidative stability. All the samples met the microbiological criteria for dried insects. The results of the study demonstrate that a high temperature during the CD method does not result in the anticipated undesirable changes. It appears that freeze-drying is not the optimal method for preserving the nutritional value of insects, particularly with regard to the quality of protein and oil.

High-value extracts from pulp, seeds, and leaves of Grumixama: Antioxidant, low cytotoxic, and preservative effect in cream cheese

This study aimed to optimize the extraction of bioactive compounds from the pulp, seeds, and leaves of grumixameira (Eugenia brasiliensis Lam.) and evaluate its antioxidant and cytotoxic effects for direct use in creamy cheeses for conservation purposes. Through the response surface methodology, the best mixtures of solvents (water:ethanol:acetone volume fractions) were identified for each plant part: pulp (0.42: 0.16: 0.42), leaves (0.49: 0.26: 0.25) and seeds (0.54: 0.30: 0.16); which promoted an increase in the yield of the extraction of bioactive compounds. Leaves extracts showed the greatest index of total phenolic content (187.03 mg GAE/g) and highest antioxidant activities through DPPH (486.55 mg Trolox/g) and FRAP (680.81 mg ferric sulfate/g) assays. The pulp extracts, in turn, presented the highest indexes of content of total flavonoids (20.17 mg QE/g) and total anthocyanins (62.32 cyanidin-3-glucoside/g). The high-performance liquid chromatography (HPLC) analyses identified quercetin as the major compound in all extracts, followed by catechin. The rutin also stood out in leaves and pulp extracts.The extracts obtained from the leaves and pulp of grumixama showed a low cytotoxic effect on human embryonic kidney cells. Using the three optimized extracts in creamy cheeses contributed to preserving the physical-chemical and microbiological characteristics, emphasizing the leaves extracts when used at a concentration of 2 wt %. Thus, the results obtained in this study demonstrated the bioactive potential of these natural extracts, which can be exploited for technological applications in the food and pharmaceutical industries.

Green Approaches for the Extraction of Banana Peel Phenolics Using Deep Eutectic Solvents.

Banana peels, comprising about 35% of the fruit's weight, are often discarded, posing environmental and economic issues. This research focuses on recycling banana peel waste by optimizing advanced extraction techniques, specifically microwave-assisted (MAE) and ultrasound-assisted extraction (UAE), for the isolation of phenolic compounds. A choline chloride-based deep eutectic solvent (DES) with glycerol in a 1:3 ratio with a water content of 30% (w/w) was compared to 30% ethanol. Parameters, including sample-to-solvent ratio (SSR), extraction time, and temperature for MAE or amplitude for UAE, were varied. Extracts were analyzed for hydroxycinnamic acid (HCA) and flavonoid content, and antioxidant activity using FRAP and ABTS assays. DES outperformed ethanol, with HCA content ranging from 180.80 to 765.92 mg/100 g and flavonoid content from 96.70 to 531.08 mg/100 g, accompanied by higher antioxidant activity. Optimal MAE conditions with DES were an SSR of 1:50, a temperature of 60 °C, and a time of 10 min, whereas an SSR of 1:60, time of 5 min, and 75% amplitude were optimal for UAE. The polyphenolic profile of optimized extracts comprised 19 individual compounds belonging to the class of flavonols, flavan-3-ols, and phenolic acids. This study concluded that DESs, with their superior extraction efficiency and environmental benefits, are promising solvents for the extraction of high-value bioactive compounds from banana peels and offer significant potential for the food and pharmaceutical industries.

Implementation of RSM and ANN Optimization Approach for Natural Deep Eutectic Solvents-Based Extraction of Bioactive Compounds from Orange Peel.

The present investigation has focused on developing an eco-friendly method to extract bioactive compounds from orange peel using natural deep eutectic solvents (NADES). NADES-II composed of choline chloride (ChCl) and ethylene glycol (1:2) and 50% water shows the maximal extraction yield with higher antioxidant activity in terms of DPPH and ABTS scavenging activity with a high total phenolic content (TPC) and total flavonoid content (TFC). The microwave-assisted extraction (MAE) process was optimized using response surface methodology (RSM) and an artificial neural network (ANN). ANN showed a higher value of R 2 and lower values of other statistical parameters when compared to RSM. The ideal extraction conditions were optimized as a 13 min rising time, 52 °C temperature, a 21 min holding time, and a 20 mL/g liquid-to-solid ratio. MAE was compared with the conventional heating-stirring extraction (HSE) method using the NADES-II solvent under optimum conditions. The results show that higher extraction yield and antioxidant capacities (DPPH and ABTS), TPC, and TFC can be obtained from orange peel using the MAE process compared to the HSE process. Overall, this study shows an optimiztic approach for the extraction of bioactive compounds from an orange peel using eco-friendly solvents and microwave technology. It also highlights the potential of this approach for valorizing orange peel waste.

Investigating biological mechanisms of colour changes in sustainable food systems: The role of Starmerella bacillaris in white wine colouration using a combination of genomic and biostatistics strategies

This study explores the biological mechanisms behind colour changes in white wine fermentation using different strains of Starmerella bacillaris. We combined food engineering, genomics, machine learning, and physicochemical analyses to examine interactions between S. bacillaris and Saccharomyces cerevisiae. Significant differences in total polyphenol content were observed, with S. bacillaris fermentation yielding 6 % higher polyphenol content compared to S. cerevisiae EC1118. Genomic analysis identified 12 genes in S. bacillaris with high variant counts that could impact phenotypic properties related to wine color. Notably, SNP analysis revealed numerous missense and synonymous variants, as well as stop-gained and start-lost variants between PAS13 and FRI751, suggesting changes in metabolic pathways affecting pigment production. Besides that, high upstream gene variants in SSK1 and HIP1R indicated potential regulatory changes influencing gene expression. Fermentation trials revealed FRI751 consistently showed high antioxidant activity and polyphenol content (Total Polyphenol: 299.33 ± 3.51 mg GAE/L, DPPH: 1.09 ± 0.01 mmol TE/L, FRAP: 0.95 ± 0.02 mmol TE/L). PAS13 exhibited a balanced profile, while EC1118 had lower values, indicating moderate antioxidant activity. The Weibull model effectively captured nitrogen consumption dynamics, with EC1118 serving as a reliable benchmark. The scale parameter delta for EC1118 was 23.04 ± 2.63, indicating moderate variability in event times. These findings highlight S. bacillaris as a valuable component in sustainable winemaking, offering an alternative to chemical additives for maintaining wine quality and enhancing colours profiles. This study provides insights into the biotechnological and fermented food systems applications of yeast strains in improving food sustainability and supply chain, opening new avenues in food engineering and microbiology.

Fermentation impact: A comparative study on the functional and biological properties of Banana peel waste

Banana fruit is a highly consumed and widely cultivated world food crop that generates plenty of waste globally. In this work, the phytochemical, nutritional, scavenging and therapeutic potentials of banana peel (BP) extracts were compared before and after fermentation. Halophilic fungi (Alternaria alternata, Pleosporaceae spp., Fusarium culmorum) were used in fermentation media designated as fermented banana peel FBP1, FBP2, and FBP3, respectively. Phytochemical coumarins, terpenoids, tannins, saponins, quinones, flavonoids, alkaloids, carbohydrates, proteins and steroids were found in all extracts while anthraquinone was identified in BP extracts only. Fermented extracts showed less quantity of Carbohydrate, compared to BP (477.1 ± 28.93 mg/g). Fermentation influenced the protein concentration as FBP1 showed a maximum protein of 56.9 ± 8.91 mg/g. Decreased quantities of Total Phenolic Contents (TPC), Total Flavonoid contents (TFC), and Vitamin C were noted in fermented products. The BP contained TPC (18 ± 2.59 mg GAE/g), TFC (20.5 ± 2.11 mg QE/g), carotenoid (1.03 ± 0.19 mg/g) and vitamin C (33.46 ± 2.63 mg/L). For BP, high antioxidant activity was observed, IC50 values of DPPH scavenging and FRAP assay were 2.01 ± 0.06 mg/mL and 12.81 ± 0.03 mg/mL, respectively. All the extracts were potentially active against the Salmonella typhi, Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus and Escherichia coli BP extract showed high antibacterial activity than the fermented products. Among all the above, S. aureus showed high sensitivity to BP and FBP2 with 26.33 ± 2.49 and 26.33 ± 0.97 mm zone of inhibition and S. typhi was highly inhibited by BP and FBP1 with 26.26 ± 1.77 and 26.66 ± 2.63 mm. BP was highly active against K. pneumoniae and P. aeruginosa with 31.33 ± 1.74 and 32.33 ± 1.59 mm zone of inhibition and E. coli was sensitive to FBP2 with 25.7 ± 2.33 mm zone, respectively. The BP extract possessed potent antifungal activity against Mucor mucedo (84 %), Aspergillus niger (72 %) and Aspergillus flavus (83 %), which was higher than the fermented products. The antileishmanial assay was undertaken for all extracts against promastigotes of Leishmania major, BP showed good activity IC50 = 0.763 ± 0.01 mg/g. In the anti-inflammatory assays the BP showed lowest IC50 values by protein denaturing (0.612 ± 0.01), proteinase inhibitory (0.502 ± 0.01) and blood hemolysis assay (0.515 ± 0.01 mg/g). The minimum concentration indicated that BP was highly potent in response to antileishmanial and inflammation activity.

Bioaccessibility and Antioxidant Activity of Faba Bean Peptides in Comparison to those of Pea and Soy after In Vitro Gastrointestinal Digestion and Transepithelial Transport across Caco-2 and HT29-MTX-E12 Cells.

In this study, the transepithelial transport of bioactive peptides derived from faba bean flour gastrointestinal digestates was investigated, in vitro, using a Caco-2 and HT29-MTX-E12 coculture monolayer, in comparison to those of pea and soy. The profile of transported peptides was determined by mass spectrometry, and the residual antioxidant activity was assessed. The ORAC value significantly (p < 0.05) decreased after transepithelial transport (24-36% reduction) for all legumes, while the antioxidant activity in ABTS assay significantly (p < 0.05) increased, as shown by the EC50 decrease of 26-44%. Five of the nine faba bean peptides that crossed the intestinal cell monolayer exhibited antioxidant activity. Two of these peptides, TETWNPNHPEL and TETWNPNHPE, were further hydrolyzed by the cells' brush border peptidases to smaller fragments TETWNPNHP and TWNPNHPE. These metabolized peptides were synthesized, and both maintained high antioxidant activity in both ABTS (EC50 of 1.2 ± 0.2 and 0.4 ± 0.1 mM, respectively) and ORAC (2.5 ± 0.1 and 3.4 ± 0.2 mM of Trolox equivalent/mM, respectively) assays. These results demonstrated for the first time the bioaccessibility of faba bean peptides produced after in vitro gastrointestinal digestion and how their bioactive properties can be modulated during transepithelial transport.

Synthesis of plyphenol-containing cationic linear and dendrimeric peptides with anti-oxidant activity

Natural polyphenols are of great interest from the point of view of their use for the pharmacological control of oxidative stress and many diseases. However, the low bioavailability and rapid metabolism of polyphenols in the form of glycosides or aglycones stimulates the search for effective means of delivery into systemic circulation. Conjugation of polyphenols with cationic amphiphilic peptides can result in compounds with strong antioxidant activity and the ability to cross biological barriers. Such compounds may be in demand as drugs for antioxidant therapy, including for the treatment of viral, oncological and neurodegenerative diseases due to the diverse range of biological activities inherent in polyphenols and peptides. In this work, cationic linear and dendrimer amphiphilic cationic peptides were synthesized by the solid phase method, and a number of peptides were conjugated to gallic acid (Ga). Ga is a non-toxic natural phenolic acid and an important functional element of many flavonoids with high antioxidant activity. It was shown that the resulting Ga-peptide conjugates exhibited antioxidant (antiradical) activity that was 2-3 times higher than that of ascorbic acid. Other tests indicated that the addition of Ga did not affect the toxicity and hemolytic activity of the conjugates. Ga-modified peptides stimulated the transmembrane transfer of the pGL3 plasmid encoding the luciferase reporter gene; however, the addition of Ga to the N-terminus of the peptide reduced its transfection activity. Some of the resulting compounds had noticeable inhibitory activity against theE. сoli-Dh5α strain.

Inclusion of the Cistus ladanifer L. plant and its condensed tannin extract in lamb diets - Effects on animal antioxidant status and oxidative stability of meat

This study evaluated whether the incorporation of condensed tannin (CT) extract from Cistus ladanifer in lamb diets induces the same antioxidant protection as the C. ladanifer plant. How dietary CT can enhance the antioxidant status of animals and the oxidative stability of their products was also explored. Thirty-six lambs were used to evaluate the effect of three levels of C. ladanifer CT (without CT enrichment, medium, and high level of CT) and two ways of CT supply (C. ladanifer plant or C. ladanifer CT extract) on meat lipid and colour stability, and antioxidant status of muscle, rumen, abomasum, and faeces. The presence of CT monomers in muscle and CT content in digestive contents and faeces was evaluated. Cistus ladanifer plant and CT extract did not improve the lipid stability and antioxidant status of meat, but both CT sources enhanced the meat colour stability over storage time. Condensed tannin monomers were not identified in muscle. Intake of α-tocopherol decreased with inclusion of CT sources in diets. However, muscle α-tocopherol content was not affected by diets, suggesting that CT increase the α-tocopherol availability in muscle. Both CT sources increased antioxidant activity in the digestive contents, although, in the abomasum, C. ladanifer plant resulted in higher antioxidant activity than CT extract for the same CT level in the diet. No CT were detected in the faeces and both CT sources had a minor effect on the antioxidant activity, which could indicate the CT transformation in the gastrointestinal tract.

Impact of Processing on the Phenolic Content and Antioxidant Activity of Sorghum bicolor L. Moench.

Sorghum, a cereal grain rich in nutrients, is a major source of phenolic compounds that can be altered by different processes, thereby modulating their phenolic content and antioxidant properties. Previous studies have characterised phenolic compounds from pigmented and non-pigmented varieties. However, the impact of processing via the cooking and fermentation of these varieties remains unknown. Wholegrain flour samples of Liberty (WhiteLi1 and WhiteLi2), Bazley (RedBa1 and RedBa2), Buster (RedBu1 and RedBu2), Shawaya black (BlackSb), and Shawaya short black 1 (BlackSs) were cooked, fermented, or both then extracted using acidified acetone. The polyphenol profiles were analysed using a UHPLC-Online ABTS and QTOF LC-MS system. The results demonstrated that combining the fermentation and cooking of the BlackSs and BlackSb varieties led to a significant increase (p < 0.05) in total phenolic content (TPC) and antioxidant activities, as determined through DPPH, FRAP, and ABTS assays. The 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of WhiteLi1, BlackSb, RedBu2, and BlackSs increased by 46%, 32%, 25%, and 10%, respectively, post fermentation and cooking. Conversely, fermentation only or cooking generally resulted in lower phenolic content and antioxidant levels than when samples were fully processed compared to raw. Notably, most of the detected antioxidant peaks (53 phenolic compounds) were only detected in fermented and cooked black and red pericarp varieties. The phenolic compounds with the highest antioxidant activities in pigmented sorghum included 3-aminobenzoic acid, 4-acetylburtyic acid, malic acid, caffeic acid, and luteolin derivative. Furthermore, the growing location of Bellata, NSW, showed more detectable phenolic compounds following processing compared to Croppa Creek, NSW. This study demonstrates that sorghum processing releases previously inaccessible polyphenols, making them available for human consumption and potentially providing added health-promoting properties.

Hybrid nanoparticles combining nanoselenium-mediated Carica papaya extract and trimethyl chitosan for combating clinical multidrug-resistant bacteria

Multidrug-resistant bacterial infections pose a significant threat to human health, prompting the exploration of innovative solutions. In this study, a new series of antibacterial hybrid nanoparticles (HNPs) were developed. The HNPs are based on a combination of selenium nanoparticles (SeNPs), synthesized using Carica papaya leaf extract, and chitosan (CS/SeHNPs) or trimethyl chitosan (TMC/SeHNPs), respectively. Comprehensive characterization using UV‐Vis, FTIR, XRD, SEM-EDX, DLS, TEM, and DSC confirmed the structure and properties of the developed HNPs. SeNPs, CS/SeHNPs, and TMC/SeHNPs showed average hydrodynamic size of 78.8, 91.3, and 122 nm, and zeta potentials of −6.35 mV, +32.8 mV, and +54.8 mV, respectively. Biological assessments were conducted, including antibacterial and antibiofilm assays against clinical strains (E. coli, S. aureus, and K. pneumoniae), along with antioxidant activity. TMC/SeHNPs demonstrated superior performance compared to SeNPs and CS/SeHNPs with the lowest minimum inhibition concentrations (MIC) against S. aureus and K. pneumoniae (3.9 μg/mL) and 62.5 μg/mL against E. coli in addition to robust antibiofilm activity. Furthermore, the TMC/SeHNPs exhibited potent DPPH free radical scavenging ability and demonstrated good biocompatibility, as evidenced by cell viability assays on HFB4 cells. Overall, TMC/SeHNPs emerged as promising candidates in nanomedicine, offering high antioxidant, antibacterial, and antibiofilm activities alongside excellent biocompatibility.

Green Synthesis Gold Nanoparticles using Bioreductant Red Shoot Leaf Extract (Syzygium myrtifolium Walp.) and Activity as Antioxidant

Gold nanoparticles (AuNPs) are small-sized materials important in various commercial and industrial applications. Several methods have been developed to synthesise AuNPs. This study was conducted by synthesizing AuNPs using HAuCl4 as a precursor and red shoot leaf extract as a bioreductor. The concentrations of AuNPs used were 20, 10, 5, and 2.5 ppm. Characterization of gold nanoparticles at a concentration of 20 ppm was carried out using a UV-Vis spectrophotometer to measure the maximum wavelength and Transmission Electron Microscopy (TEM) to determine particle size. Antioxidant activity at 20, 10, 5, and 2.5 ppm was determined by measuring free radical capture activity using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. The results showed that gold nanoparticles had a maximum wavelength of 530 nm with a ruby red color and an average particle size of 14.907 nm. The synthesized AuNPs showed high antioxidant activity: 99.6% (20 ppm), 98.9% (10 ppm), 96.7% (5 ppm), and 91.0% (2.5 ppm), indicating that higher concentrations of AuNPs resulted in more significant free radical scavenging. This study successfully synthesized gold nanoparticles using red shoot leaf extract as an environmentally friendly bioreduction. The resulting nanoparticles have a nanometer particle size with very high antioxidant activity, especially at a concentration of 20 ppm. The method used in this study offers a more environmentally friendly alternative for synthesizing gold nanoparticles, which previously often used hazardous chemicals. The use of red shoot leaf extract as a bioreductor has not been widely reported in the literature, thus providing a new contribution to green nanotechnology. Further research is recommended to explore the potential applications of gold nanoparticles synthesized by this method in medical and other industrial fields. In addition, additional studies are needed to optimize the synthesis conditions and more in-depth characterization of the stability and toxicity of gold nanoparticles in practical applications.

Polyphenolic profile of Asphodelus fistulosus L. roots and evaluation of their antioxidant, anti-haemolytic activities and toxicity

The polyphenolic profile of the hydroethanol extract of Asphodelus fistulosis L. roots (HEAFR) was determined using LC-HRMS/MS technique while its antioxidant activity was evaluated using five different methods (DPPH, reducing power, reduction via Fe+2 phenanthroline complex formation, ABTS•+, silver ion reduction capacity). In addition, preliminary toxicity and cytotoxicity of the HEAFR were assessed on larvae. The results revealed the presence of 40 polyphenols, with luteolin (23.89%), luteolin-7-O-β-D-glucoside (15.32%), emodin (13.49%) and feruloyltyramine (10.57%) as major compounds. The highest antioxidant activity was shown in the ABTS•+ assay (IC50: 89.34 ± 5.65 μg/mL) whereas preliminary toxicity and cytotoxicity tests showed that this extract is non-toxic. Moreover, the HEAFR exhibited a good protective effect of erythrocyte membranes at a high concentration of 800 μg/mL and showed comparable stabilisation efficiency to gallic acid at a concentration of 200 μg/mL. These findings highlight the HEAFR potential as a non-toxic antioxidant agent with protective effects on cell membranes.

Sage (Salvia macrochlamys): LC-HRMS for phytochemical analysis, cytotoxicity, enzyme inhibition, antioxidant activity, molecular docking and molecular dynamics simulations

This study primarily aims to evaluate the phenolic content and biological activity of Salvia macrochlamys both in vitro and in silico. The antioxidant activities of Salvia macrochlamys were assessed using various methods. Additionally, cytotoxic effects and the α-amylase, α-glucosidase, and acetylcholinesterase (AChE) enzyme inhibitory abilities of ethanolic extract of the aerial parts of Salvia macrochlamys (EESM) were evaluated. Then, the molecular docking interactions and molecular dynamic calculations of EESM against α-amylase, α-glycosidase, and AChE enzymes were carried out. High antioxidant activity was determined in both ethanol and water extracts. The IC50 values of EESM against AChE (EC 3.1.1.7), α-glycosidase (E.C.3.2.1.20), and α-amylase (E.C.3.2.1.1) were determined as 1.622 μg/mL, 0.530 μg/mL, and 1.320 μg/mL, respectively. High enzyme-inhibiting properties of EESM were determined in also in silico. Rosmarinic acid was identified as one of the most abundant phenolic compounds in both EESM and water extract of the aerial parts of Salvia macrochlamys (WESM) (3919.65 mg/kg and 10520.77 mg/kg, respectively). Their high level of flavonoids and phenolics, as well as the potent antioxidant and enzyme-inhibitory properties displayed by extracts, may contribute to broadening the use of Salvia macrochlamys in both traditional and modern therapeutic applications.

Chitosan/Hesperidin Nanoparticles for Sufficient, Compatible, Antioxidant, and Antitumor Drug Delivery Systems.

One flavonoid glycoside with demonstrated therapeutic potential for several illnesses, including cancer, is hesperidin. However, because of its limited bioavailability and solubility, it is only marginally absorbed, necessitating a delivery mechanism to reach the intended therapeutic target. Additionally, the cytoskeleton of crustaceans yields chitosan, a naturally occurring biopolymer with mucoadhesive properties that has been used to improve the absorption of advantageous chemical substances like flavonoids. Chitosan/hesperidin nanoparticles (Hes-Nanoparticles) were made using the ion gelation technique. The synthesis of Hes-Nanoparticles was confirmed by several characterization methods, including the swelling test, zeta potential, particle size, FTIR, XRD, TEM, and SEM. DPPH and ABTS were used to demonstrate radical scavenging activity in antioxidant assays of chitosan, hesperidin, and the synthesized Hes-Nanoparticles. In addition, by a viability assay against MDA-MB-231, the anticancer efficacies of chitosan, hesperidin, and the synthesized Hes-Nanoparticles were assessed. Furthermore, annexin-V/PI double staining and the cycle of cell analysis were determined by flow cytometry. The results displayed that Hes-Nanoparticles have higher antioxidant activity than chitosan and hesperidin alone. Also, it has been demonstrated that Hes-Nanoparticles are more effective in early cell cycle arrest, suppressing the viability of cancer cells, and increasing cell apoptosis than chitosan and hesperidin alone. In conclusion, Hes-Nanoparticles demonstrated more antioxidant and antitumor activities than chitosan and hesperidin alone. Moreover, it has been established that Hes-Nanoparticles, in a highly soluble form, increase activity in contrast to the poorly soluble form of hesperidin alone.

Subcritical Water Extraction of Undaria pinnatifida: Comparative Study of the Chemical Properties and Biological Activities across Different Parts.

The subcritical water extraction of Undaria pinnatifida (blade, sporophyll, and root) was evaluated to determine its chemical properties and biological activities. The extraction was conducted at 180 °C and 3 MPa. Root extracts exhibited the highest phenolic content (43.32 ± 0.19 mg phloroglucinol/g) and flavonoid content (31.54 ± 1.63 mg quercetin/g). Sporophyll extracts had the highest total sugar, reducing sugar, and protein content, with 97.35 ± 4.23 mg glucose/g, 56.44 ± 3.10 mg glucose/g, and 84.93 ± 2.82 mg bovine serum albumin (BSA)/g, respectively. The sporophyll contained the highest fucose (41.99%) and mannose (10.37%), whereas the blade had the highest galactose (48.57%) and glucose (17.27%) content. Sporophyll had the highest sulfate content (7.76%). Key compounds included sorbitol, glycerol, L-fucose, and palmitic acid. Root extracts contained the highest antioxidant activity, with IC50 values of 1.51 mg/mL (DPPH), 3.31 mg/mL (ABTS+), and 2.23 mg/mL (FRAP). The root extract exhibited significant α-glucosidase inhibitory activity with an IC50 of 5.07 mg/mL, indicating strong antidiabetic potential. The blade extract showed notable antihypertensive activity with an IC50 of 0.62 mg/mL. Hence, subcritical water extraction to obtain bioactive compounds from U. pinnatifida, supporting their use in functional foods, cosmetics, and pharmaceuticals is highlighted. This study uniquely demonstrates the variation in bioactive compound composition and bioactivities across different parts of U. pinnatifida, providing deeper insights. Significant correlations between chemical properties and biological activities emphasize the use of U. pinnatifida extracts for chronic conditions.

Nanocellulose@gallic Acid-Based MOFs: A Novel Material for Ecofriendly Food Packaging.

The development of an effective food packaging material is essential for safeguarding against infections and preventing chemical, physical, and biological changes during food storage and transportation. In the present study, we successfully synthesized an innovative food packaging material by combining chitosan (CH), nanocellulose (NC), and a gallic acid-based metal-organic framework (MOF). The CH films were prepared using different concentrations of NC (5 and 10%) and MOFs (1.5, 2.5, and 5%). Various properties of prepared films, including water solubility (WS), moisture content (MC), swelling degree, oxygen permeability, water vapor permeability (WVP), mechanical property, color analysis, and light transmittance, were studied. The chitosan film with a 5% NC and 1.5% MOF (CH-5% NC-1.5% MOF) exhibited the least water solubility, moisture content, and water vapor permeability, indicating the overall stability of the film. Additionally, this film demonstrated low oxygen permeability, as indicated by a peroxide value of 18.911 ± 4.009, ensuring the effective preservation of packaged contents. Notably, this synthesized film exhibited high antioxidant activity, resulting in an extended duration of 52 days. This antioxidant activity was further validated by the preservation of apple slices for 9 days in a CH-5% NC-1.5% MOF film. The findings of the study suggest that the developed films can provide a promising and environmentally friendly solution for active food packaging.